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  • Produktbild: Processed Meats
  • Produktbild: Processed Meats

Processed Meats

277,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

16.12.2012

Herausgeber

A. M. Pearson + weitere

Verlag

Springer Us

Seitenzahl

448

Maße (L/B/H)

22,9/15,2/2,5 cm

Gewicht

674 g

Auflage

Third Edition 1996

Sprache

Englisch

ISBN

978-1-4615-7687-7

Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

16.12.2012

Herausgeber

Verlag

Springer Us

Seitenzahl

448

Maße (L/B/H)

22,9/15,2/2,5 cm

Gewicht

674 g

Auflage

Third Edition 1996

Sprache

Englisch

ISBN

978-1-4615-7687-7

Herstelleradresse

Springer-Verlag KG
Sachsenplatz 4-6
1201 Wien
AT

Email: GPSR Kontakt

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  • Produktbild: Processed Meats
  • Produktbild: Processed Meats
  • 1 Introduction to Meat Processing.- History.- Purposes of Meat Processing.- Importance of Meat Industry.- Per Capita Consumption of Meat, Poultry, and Fish.- Importance of the Meat Processing Industry.- Economic Impact of Meatpacking and Meat Processing.- Changes in Consumer Expenditures in Grocery Stores.- Raw Materials.- Types of Products.- Trends in Production.- Future of Meat Processing.- 2 Composition and Nutritive Value of Raw Materials and Processed Meats.- Nutrition.- Demand for Health and Nutrition.- Composition and Nutritive Value of Meat.- Nutritional Value of Some Processed Meats.- Toxic Compounds in Meat Products.- Summary.- 3 Curing.- Ingredients Utilized in Meat Curing.- Cured Meat Color.- Curing Methods.- 4 Smoking.- Purposes of Smoking.- Composition of Smoke.- Action of Smoke on Nutritive Value.- Production of Smoke.- The Nature of Smoke.- Deposition of Smoke on Meats.- Methods of Smoking.- Types of Fuel.- Cooking During Smoking.- Liquid Smoke Preparations.- 5 Meat Cookery and Cooked Meat Products.- Action of Cooking.- Methods of Cooking.- Considerations in Selecting Cooking Methods.- Cooked Meat Product Recipes.- 6 Raw Materials.- Sausage and Canned Meats.- Smoked Meats.- Storage of Raw Materials.- Certified Pork.- Undesirable Conditions.- Quality Specifications.- 7 Sectioned and Formed Meat Products.- Characteristics and Importance.- Advantages and Disadvantages.- Principles Involved in Production of Sectioned and Formed Meats.- Equipment.- Additives.- Selection of Raw Materials.- Types of Products.- Sectioned and Formed Meat Formulations.- 8 Least Cost Formulation and Preblending of Sausage.- Preblending.- Least Cost Formulation.- Summary.- 9 Sausages.- Consumer Acceptance.- Classification.- Steps in Processing.- Some Sausage Products.- Fermented Meat Products.- Other Materials.- 10 Sausage Formulations.- Ground Sausages.- Semidry or Summer Sausages.- Dry Sausages.- Emulsion-Type Sausages.- Specialty Items.- Miscellaneous Sausages.- Summary.- 11 Casings, Extenders, and Additives.- Casings.- Clips and Thread Closures.- Spices and Condiments.- Additives.- Binders and Extenders.- Other Additives.- 12 Herbs, Spices, and Condiments.- The History of Spices.- Classification of Spices.- Use of Spices in Processed Meats.- American Spice Trade Association (ASTA) Quality Assurance.- 13 Cured and/or Smoked Meats.- Hams.- Bacon.- Smoked Pork Loin.- Picnic.- Shoulder Butt.- Corned Beef.- Smoked Fresh Meat.- Dried Beef.- Smoked and Cured Lamb.- Smoked Tongue.- Pickled Pigs Feet.- 14 Reduced and Low Fat Meat Products.- Effects of Reducing Fat.- Synthetic Fat Replacers.- Fat Mimics.- Hydrocolloids.- Oat Bran and Oat Fiber.- Animal Proteins.- Plant Proteins.- Frankfurters in the U.S. Market.- 15 The Canning Process.- Cans.- Retorts.- Pasteurized Canned Products.- Closing.- Pasteurizing Cook.- Cooling.- Storage and Shelf Life.- Aseptic Canning.- 16 Canned Meat Formulations.- Corned Beef Hash.- Beef Stew.- Chili Con Carne.- Vienna Sausages.- Meat Balls with Gravy.- Sliced Dried Beef.- Luncheon Meat.- Potted Meat.- Canned Hams—Pasteurized and Sterile.- Plastic Package Hams.- 17 Restructured Meat Products.- Procedures.- Raw Materials.- Restructured Meat Formulations.